In a medium bowl whisk together All-Purpose Flour (2 cup), Baking Soda (2 teaspoon), Ground Ginger (1 1/4 teaspoon), Ground Cinnamon (1 teaspoon), Ground Cloves (1/2 teaspoon), and Salt (1/2 teaspoon). Set aside.
Using an electric mixer or stand mixer fitted with a paddle attachment cream Unsalted Butter (1/2 cup) and Brown Sugar (1 cup) until light.
Add Vegetable Oil (2 tablespoon) and Molasses (1/3 cup) and beat until combined. Add Egg (1) and beat until fully incorporated.
Mix in the flour mixture until well combined.
Flatten dough into a round disk and chill for a minimum of three hours or overnight.
Preheat oven to 375 degrees F (190 degrees C) and line baking trays with parchment.
Divide dough into equal portions using a tablespoon or weigh (I used 20g each). The dough balls should be approximately 1-inch in diameter.
Roll each ball in Coarse Sugar (1/4 cup) to coat completely. If the dough has warmed while you were rolling, rechill rolled dough for about 10 minutes to firm up again (this prevents the cookies from overspreading). Arrange prepared dough on baking trays placing at least 2 inches apart. There's no need to flatten cookies. Sprinkle the tops with additional sugar.
Bake cookies on the middle rack for 9-10 minutes only.
Remove from oven and allow to cool on pan for 5 minutes before moving to a cooling rack.